Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's stuffed double cut pork chops. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Dredge the chops through the egg, then lay in the breading and press to adhere. Stuff the chops with Boudin Sausage or stuffing of your choice. Season the entire chop with salt and cayenne.
Brad's stuffed double cut pork chops is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Brad's stuffed double cut pork chops is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook brad's stuffed double cut pork chops using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Brad's stuffed double cut pork chops:
- Get For the chops
- Prepare 4 pork loin chops, bone in and at least 1 1/2" thick
- Take 1/2 lb Genoa salami
- Make ready 1 bunch asparagus
- Make ready 6 Oz smoked cheddar cheese
- Make ready Smoked paprika, garlic powder, white pepper, and sea salt
- Make ready For the sautéed topping
- Get 1 LG sweet onion, thin slices
- Prepare 1/2 lb king oyster mushrooms, sliced thin
- Get 4 cloves garlic, minced
- Make ready 1/2 stick butter
- Take 1/4 cup vodka
- Get For the puree
- Take 1 LG head cauliflower
- Take 1/2 stick butter
- Take 1/2 cup milk + or -
- Make ready Smoked paprika, garlic powder, white pepper and sea salt
- Prepare 1 drop liquid smoke
The chop will be very full. A pork chop is just a pork chop, right? Well, there's actually more than one cut out there! Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking; or it can be tough and need braising but be extremely flavorful at the end.
Steps to make Brad's stuffed double cut pork chops:
- Sprinkle chops liberally with seasoning. Set aside.
- Cut bottom third of the asparagus spears off. Coat asparagus with a small amount of olive oil. Sprinkle with the same seasonings as the pork. Toss to coat. Roast in a 400 degree oven until just done.
- Cut up cauliflower. Place in saucepot. Cover with water. Bring to a boil. Cover and simmer until cauliflower is tender.
- Heat a small amount of canola oil in a frying pan on medium high heat. Sear chops on each side until well browned. Place in a baking dish and put in the oven until internal temperature reaches 160. Remove from oven and let rest 5 minutes.
- Meanwhile add onion, mushrooms, garlic, and butter to a frying pan. Fry on medium low heat until carmelized
- Butterfly pork chops don't cut all the way through. Stuff with salami and 3 asparagus spears. Place a slice of cheese on top. Return to the oven until cheese is melted and stuffing is heated through.
- Drain cauliflower. Place in a food processor. Add butter. Blend well. While running, add milk slowly until puree becomes smooth. Season to taste and add liquid smoke if desired.
- Spread puree on bottom of plate. Add chop on top. Top with mushrooms and 2 asparagus spears. Serve immediately. Enjoy.
Never had a pork chop I liked until now. These were fantastic with a few minor changes and we're now having them once a week. Are double-cut chops cut from a different part of the animal (more toward the center, maybe?), or is it just a wider cut from wherever the butcher was cutting anyway, or is the Google speculation wrong and it means something different? And is this term specific to pork, or are there other kinds of double-cut. To stuff this stuffed pork chops recipe, you want to start out with a decently thick cut.
So that is going to wrap it up for this exceptional food brad's stuffed double cut pork chops recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
